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<p>In recent years, consumers have shown increasing concern about the relationship between health and diet leading to greater interest in products containing natural additives. This study investigates the potential of pomegranate peel extract (PPE) as a natural antioxidant for improving the oxidative stability of soybean oil and margarine. The PPE exhibited high concentrations of bioactive compounds, including total phenolic content (260.83&#xa0;mg GAE/g DP), flavonoids (70.97&#xa0;mg QE/g DP), and tannins (19.85&#xa0;mg CE/g DP). Using HPLC–DAD, 15 compounds were identified, with chlorogenic acid (9.62&#xa0;mg/g), tyrosol (1.296&#xa0;mg/g), and hydroxytyrosol (0.63&#xa0;mg/g) as the predominant components. In vitro antioxidant assays demonstrated strong antioxidant activities. When compared to α-tocopherol, PPE showed superior antioxidant effects in both Rancimat and Shaal oven tests, significantly enhancing the oxidative stability of soybean oil and margarine.</p><p>Among the concentrations tested, 100&#xa0;ppm of PPE outperformed α-tocopherol in preventing oxidation, with no significant changes to the physicochemical or microbiological properties of oils and margarine. Notably, the highest protection factor (PF) was observed in oil and margarine enriched with 100&#xa0;ppm PPE (1.27 and 2.13, respectively), with peroxide reduction percentages (%PR) of 43.46% and 41.92%, compared to 7.81% and 3.40% in tocopherol-enriched samples. Moreover, while the fatty acid composition remained largely unaffected before heating, slight modifications were observed after 42&#xa0;days of storage. This study highlights the potential of PPE like a powerful natural antioxidant in fat products preservation, offering a viable alternative to synthetic additives.</p>

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Effect of pomegranate (Punica granatum L.) peel extract on the oxidative stability of soybean oil and margarine

  • 期刊论文

  • 发表日期：

    2025年4月21日

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  • Amel Aidli-Ouadah,
  • Leila Rezig,
  • Nadia Chougui,
  • Wassila Beder-Belkhiri,
  • Samir Hadjal,
  • Brahim Zeroual,
  • Tayeb Idoui

摘要

In recent years, consumers have shown increasing concern about the relationship between health and diet leading to greater interest in products containing natural additives. This study investigates the potential of pomegranate peel extract (PPE) as a natural antioxidant for improving the oxidative stability of soybean oil and margarine. The PPE exhibited high concentrations of bioactive compounds, including total phenolic content (260.83 mg GAE/g DP), flavonoids (70.97 mg QE/g DP), and tannins (19.85 mg CE/g DP). Using HPLC–DAD, 15 compounds were identified, with chlorogenic acid (9.62 mg/g), tyrosol (1.296 mg/g), and hydroxytyrosol (0.63 mg/g) as the predominant components. In vitro antioxidant assays demonstrated strong antioxidant activities. When compared to α-tocopherol, PPE showed superior antioxidant effects in both Rancimat and Shaal oven tests, significantly enhancing the oxidative stability of soybean oil and margarine.

Among the concentrations tested, 100 ppm of PPE outperformed α-tocopherol in preventing oxidation, with no significant changes to the physicochemical or microbiological properties of oils and margarine. Notably, the highest protection factor (PF) was observed in oil and margarine enriched with 100 ppm PPE (1.27 and 2.13, respectively), with peroxide reduction percentages (%PR) of 43.46% and 41.92%, compared to 7.81% and 3.40% in tocopherol-enriched samples. Moreover, while the fatty acid composition remained largely unaffected before heating, slight modifications were observed after 42 days of storage. This study highlights the potential of PPE like a powerful natural antioxidant in fat products preservation, offering a viable alternative to synthetic additives.